Bread
Bread has become so matter-of-fact in the menu, that many have lost sight of its true place and food value. It has wrongly become more of an accessory than an actual food. It must be kept in mind that when bread is served, no matter in what form, it always acts as one of the starches needed in the balancing of the ration, and so has a definite food-value and when used precludes the necessity for the introduction of some other food. At the same time it is inexpensive. In many cases a quick, hot bread, such as griddle cakes with syrup, muffins or baking powder biscuit with jam or marmalade may be served instead of dessert at luncheon, dinner, or supper. Of course, a quick bread for breakfast will oftentimes substantialize an otherwise scanty menu. Snowdrift is especially adapted to bread-making. Because of its whiteness the mixtures made with it do not turn dark; its dainty flavor leaves no suggestion in the food, save that of richness, and its creamy texture makes the mixing easy. Rich breads, such as Cherry Coffee Cake or Entire Wheat, Nut and Raisin Muffins, made with Snowdrift, are so rich in themselves that no butter is needed for the service. All Measurements are Level J